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Furanone is a kind of flavor synergist with chemical formula of C6H8O3. The appearance is white to light yellow solid, showing a strong caramel aroma, and has a strong fruit flavor and jam flavor. After dilution, it has a raspberry flavor. It is easy to be oxidized by air. The product is diluted and stored with propylene glycol, and its fragrance is particularly strong in weak acid medium. Natural products exist in pineapple, strawberry, grape, coffee, mango, heated beef soup, wine, etc. Trace amounts exist in food, tobacco and beverage, and the fragrance threshold is 0.04ppb, which has obvious effect of flavor enhancement and modification, so it is widely used as flavor enhancer in food, tobacco and beverage; Although furanone widely exists in natural products, its content is very low and cannot meet daily needs. Most of the products used in the food industry are synthetic products.
Refractive index: n20/D1.439
Solubility: Slightly soluble in water, easily soluble in organic solvents such as ethanol.
It is formed by condensing and cyclizing 2-butenenitrile and ethyl lactate in the presence of alkali, and then reacting with KHSO4 to remove HCN.
It is formed by oxidation, reduction, dimerization, dehydration and cyclization of propylene glycol in the presence of a zinc catalyst.
1. Furanones are mainly isolated from Vitis labrusca and its hybrids. It is an important aroma compound in fruit and has a strawberry-like aroma in some wines.
2. GB 2760--1996 stipulates that it is a permitted edible spice. It can be used for flavors such as baked goods, bread, malt, brown sugar, strawberry, candied fruit, caramel, etc.
Furanone is a kind of flavor synergist with chemical formula of C6H8O3. The appearance is white to light yellow solid, showing a strong caramel aroma, and has a strong fruit flavor and jam flavor. After dilution, it has a raspberry flavor. It is easy to be oxidized by air. The product is diluted and stored with propylene glycol, and its fragrance is particularly strong in weak acid medium. Natural products exist in pineapple, strawberry, grape, coffee, mango, heated beef soup, wine, etc. Trace amounts exist in food, tobacco and beverage, and the fragrance threshold is 0.04ppb, which has obvious effect of flavor enhancement and modification, so it is widely used as flavor enhancer in food, tobacco and beverage; Although furanone widely exists in natural products, its content is very low and cannot meet daily needs. Most of the products used in the food industry are synthetic products.
Refractive index: n20/D1.439
Solubility: Slightly soluble in water, easily soluble in organic solvents such as ethanol.
It is formed by condensing and cyclizing 2-butenenitrile and ethyl lactate in the presence of alkali, and then reacting with KHSO4 to remove HCN.
It is formed by oxidation, reduction, dimerization, dehydration and cyclization of propylene glycol in the presence of a zinc catalyst.
1. Furanones are mainly isolated from Vitis labrusca and its hybrids. It is an important aroma compound in fruit and has a strawberry-like aroma in some wines.
2. GB 2760--1996 stipulates that it is a permitted edible spice. It can be used for flavors such as baked goods, bread, malt, brown sugar, strawberry, candied fruit, caramel, etc.
